Chilaquiles Casserole

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

READER'S COMMENT:

"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...

162 Reviews for Chilaquiles Casserole

The first time I made this it came out fine and was a hit with my husband and a friend who likes Mexican but wouldn't necessarily eat vegetarian or healthy. The next time, I didn't have enough corn tortillas and since I live in Aqaba, Jordan, that meant I was unable to buy more anywhere in town. I substituted some whole wheat tortillas, bigger than my corn tortillas so I had to guess on the amount but figuring the idea was to make complete layers with both kinds. Following the cooking directions and other ingredients exactly, I ended up with a very soupy casserole. I think it was the substitution so I put some more WW tortillas on top to absorb the sauce but the casserole was still not the same texture. Lesson learned: don't substitute for the corn tortillas and buy some up in Amman this week!

I made this a week ago and froze the left-overs, thinking I'd eat them over the course of the next few weeks. After one week it's all gone. The only changes I made were adding a bit less onion, and adding some cilantro and cinnamon, about a half teaspoon each.

We added green peppers, which we sauteed along with the onions, and we used fresh corn cut from the cob. The added peppers added interest and the fresh corn popped in our mouths. We made the enchilada sauce with cocoa, which even with extra chili pepper, was bland, so we added some adobo sauce that we got in the Latino section of our supermarket and was laying about in the freezer, left over from another recipe. The added adobo sauce, with its peppers, really added interest to the enchlada sauce. With these additions, the Chilaquiles casserole was really good.